Let’s be real for a second: 5:00 PM is often the most chaotic time of the day. The kids are home from school, homework is scattered on the table, and the looming question of "What’s for dinner?" hangs in the air. As a mom, I am constantly on the hunt for meals that feel comforting and homemade but don’t require me to stand over a hot stove for hours or wash a mountain of pots and pans afterward. Enter my absolute favorite weeknight hero: Roasted Pork Tenderloin with Potatoes and Green Beans.

There is something so incredibly satisfying about a sheet pan meal. It feels like a magic trick. You toss fresh ingredients with olive oil and herbs, arrange them on a tray, and let the oven do all the heavy lifting while you help with math homework or—dare I say it—sit down for five minutes with a glass of wine. This recipe, in particular, is close to my heart because it bridges the gap between a fancy Sunday dinner and a frantic Tuesday night.

The pork tenderloin is the star here. It is such an underrated cut of meat—lean, tender, and incredibly quick to cook. When paired with baby potatoes that get crispy on the edges and green beans that stay snappy and bright, you have a nutritional powerhouse that actually tastes indulgent. Plus, the aroma of rosemary and garlic wafting through the house brings everyone to the table without me having to yell twice!

History & Origins

While the concept of roasting meat and root vegetables together dates back centuries to the traditional British Sunday Roast, the modern "sheet pan dinner" is a relatively new culinary darling, born out of the necessity for convenience in the late 20th and early 21st centuries. Historically, roasting a pork loin (the larger, tougher cousin of the tenderloin) was a slow Sunday affair.

However, the pork tenderloin is a different beast entirely. It is the psoas major muscle along the central spine, meaning it does very little work, keeping it incredibly tender. In the 1980s and 90s, marketing campaigns like "The Other White Meat" brought pork tenderloin into the spotlight as a lean, healthy alternative to chicken breast. This recipe takes that history of traditional roasting and adapts it for the modern, busy family, utilizing high heat to caramelize vegetables and cook the meat quickly, preserving its juices and flavor.

Why This Recipe Works

This recipe works beautifully because of the science of heat transfer and timing. Pork tenderloin is a very lean cut with little intramuscular fat; if you cook it low and slow, it dries out. It loves high heat (400°F/200°C), which sears the outside and keeps the inside juicy.

Conveniently, baby potatoes also require high heat to develop that delicious Maillard reaction—the browning that equals flavor. The trick to making this "one-pan" method work is staggering your ingredients. Potatoes take the longest to break down their starches and crisp up, so we give them a head start. The pork joins the party next, and the green beans, which are delicate and high in water content, go in last to prevent them from turning into mush. By managing the entry time of each ingredient, everything finishes at the exact same moment.

Why You’ll Love This Recipe

• ✓One pan means minimal cleanup (sanity saver!)
• ✓Ready in under 45 minutes from prep to plate
• ✓High protein and packed with veggies
• ✓Kid-friendly flavors that aren’t too spicy
• ✓Gluten-free and easily dairy-free
• ✓Leftovers make amazing lunch bowls

Equipment You’ll Need

• ✓Large Rimmed Baking Sheet (Sheet Pan)
• ✓Parchment Paper or Aluminum Foil
• ✓Chef’s Knife
• ✓Cutting Board
• ✓Small Mixing Bowl
• ✓Meat Thermometer (Essential!)
• ✓Tongs

Ingredients

• ✓1.5 lb Pork Tenderloin (silver skin removed)
• ✓1.5 lbs Baby Red or Yukon Gold Potatoes (halved or quartered)
• ✓12 oz Fresh Green Beans (trimmed)
• ✓4 tbsp Olive Oil (divided)
• ✓4 cloves Garlic (minced)
• ✓1 tbsp Fresh Rosemary (chopped)
• ✓1 tbsp Fresh Thyme leaves
• ✓1 tsp Smoked Paprika
• ✓1 tsp Onion Powder
• ✓Salt and Freshly Cracked Black Pepper (to taste)
• ✓Optional: Lemon wedges for serving

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. While the oven heats, wash your potatoes and cut them into 1-inch chunks. Trim the woody ends off your green beans.
2. Season the Potatoes: Place the cut potatoes directly onto the baking sheet. Drizzle with 1.5 tablespoons of olive oil, half of the minced garlic, salt, and pepper. Toss them with your hands until well coated. Spread them out in a single layer.
3. The Head Start: Roast the potatoes alone for 15 minutes. This is crucial! Potatoes need more time than the pork to get tender inside and crispy outside.
4. Prep the Pork: While potatoes are roasting, pat the pork tenderloin dry with paper towels (this helps the seasoning stick and the meat sear). In a small bowl, mix the remaining olive oil, herbs (rosemary/thyme), smoked paprika, onion powder, remaining garlic, salt, and pepper.
5. Rub and Roast: Remove the sheet pan from the oven. Push the potatoes to the sides to create a space in the center. Rub the herb mixture all over the pork tenderloin and place it in the center of the pan. Return to the oven for 10 minutes.
6. Add the Greens: Remove the pan one last time. In a small bowl, toss the green beans with a teaspoon of oil and a pinch of salt. Scatter them around the pork, filling in the gaps between the potatoes. If the pan is too crowded, you can lay them over the potatoes.
7. Final Roast: Return the pan to the oven and roast for another 12-15 minutes, or until the thickest part of the pork reaches an internal temperature of 145°F (63°C).
8. Rest and Serve: Remove the pan from the oven. Transfer the pork to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes (this locks in the juices!). Slice into medallions and serve warm with the veggies.

Expert Cooking Tips

• ✓Remove the Silver Skin: Pork tenderloin often comes with a thin, silvery membrane. It doesn’t dissolve when cooked and can be tough. Slide a sharp knife under it and slice it off before seasoning.
• ✓Don’t Skip the Rest: I know you’re hungry, but cutting into the meat immediately will cause all those delicious juices to run out onto the board, leaving you with dry meat. Give it 5 minutes!
• ✓Size Matters: Cut your potatoes into uniform sizes so they cook evenly. If they are too big, the pork will be done before the potatoes are soft.
• ✓Thermometer is Key: Pork is safe to eat at 145°F with a 3-minute rest. It might still be a little pink in the middle, and that is perfectly safe and delicious! Overcooked pork (160°F+) becomes gray and chewy.

Substitutions and Variations

Meat: If you aren’t a fan of pork, you can use chicken breasts, but be careful with timing. Chicken breasts usually take about 20-25 minutes at this temperature, so you might add them slightly earlier than the beans.
Potatoes: Sweet potatoes make a delicious, vitamin-rich substitute. They cook slightly faster than regular potatoes, so check them after 12 minutes during the "Head Start" phase.
Veggies: Not a green bean fan? Asparagus is a wonderful alternative. Add asparagus during the last 10 minutes of cooking as it cooks very quickly. Broccoli florets work well too, added at the same time as the beans.

Common Mistakes to Avoid

The biggest mistake people make with this dish is overcrowding the pan. If the vegetables are piled on top of each other, they will steam instead of roast, leading to soggy potatoes. If your sheet pan is small, use two pans! Another common error is overcooking the pork out of fear of pink meat. Modern pork is very safe; a blush of pink ensures it stays tender.

Serving Suggestions

This meal is a complete package on its own, but if you want to stretch it further or make it a Sunday feast, serve it with a side of crusty garlic bread to mop up the juices. A dollop of unsweetened applesauce or a simple Dijon mustard sauce goes beautifully with the pork. For a fresh element, a simple arugula salad with lemon vinaigrette cuts through the richness of the roasted potatoes.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe is fantastic for meal prep! To reheat, I recommend using an air fryer or the oven at 350°F to keep the potatoes crispy. If you microwave it, sprinkle a little water over the pork and cover it to prevent it from drying out. I do not recommend freezing the cooked potatoes as they can become grainy upon thawing.

Frequently Asked Questions

Is it okay if my pork is pink in the middle?

Yes! The USDA revised their guidelines years ago. Pork tenderloin is safe to eat at an internal temperature of 145°F, which often leaves a rosy pink center. This ensures the meat is juicy and not like shoe leather.

Can I use frozen green beans?

You can, but fresh is much better for roasting. Frozen beans release a lot of water and tend to get soft and soggy rather than crisp-tender. If you must use frozen, do not thaw them first; toss them in frozen and add a few extra minutes.

What is the difference between pork loin and pork tenderloin?

They are very different! Pork loin is a wide, thick roast that takes much longer to cook. Tenderloin is long, thin, and cooks very fast. Do not substitute loin in this recipe without adjusting the cooking time significantly.

Can I marinate the pork ahead of time?

Absolutely. You can rub the herb mixture on the pork in the morning and leave it in the fridge all day. This will deepen the flavor. Just let the pork sit on the counter for 20 minutes to take the chill off before roasting.

How do I get my potatoes extra crispy?

Make sure they are dry after washing them. Also, ensure the cut side is facing down on the hot metal of the pan. Don’t crowd them!

Can I make this dairy-free?

This recipe is naturally dairy-free as written! We use olive oil instead of butter. If you want a buttery taste, you can finish the veggies with a little ghee or vegan butter.

What if my pork is done before the potatoes?

Remove the pork from the pan to a cutting board and tent with foil to keep warm. Return the pan with just the potatoes to the oven and roast until they are done.

Is this recipe Keto friendly?

The pork and green beans are Keto, but the potatoes are high in carbs. Swap the potatoes for cauliflower florets or radishes (roasted radishes taste surprisingly like potatoes!) to make it low carb.

Conclusion

There you have it, friends! A dinner that looks fancy enough for guests but is easy enough for a Tuesday night when you are running on caffeine and dry shampoo. This Roasted Pork Tenderloin with Potatoes and Green Beans has saved my dinner routine more times than I can count. It is wholesome, hearty, and brings the whole family together.

If you try this recipe, please snap a picture and tag me on Instagram or Pinterest! I love seeing your creations. Don’t forget to leave a comment below letting me know how it turned out. Happy cooking!